Introduction

Ingredients

12 oz good-quality bittersweet chocolate, chopped

2 tsp ground cinnamon

1 tsp chili powder

1 large, ripe Hass avocado, pitted and peeled

3/4 cup light brown sugar

6 egg whites

Directions

Serves 6

Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside. Puree the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites. Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour or, covered, overnight.

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Member Ratings For This Recipe

I really liked this, but the rest of the family thought it was just so-so or downright not good. Be sure to use a food processor, not a blender, or you will have inappetizing "pieces" in your mousse. Might also want to reduce the amount of cinnamon somewhat.
- 7/17/12